Grilled Asiago Rounds And Zucchini Caponata

I made these grilled flatbreads outside yesterday during one of the drizzliest days we’ve experienced this summer. Not really how I planned it, but whaddya gonna do?

The recipe is from King Arthur Flour’s excellent blog, Bakers’ Banter. It’s not my first try at grilled bread, but it’s definitely my most successful. What’s better than moist cheesy bread, hot off the grill? Everyone raved about it! And it was so simple to make — definitely going to make this one again this weekend. Alongside the bread, I served this Zucchini Caponata. The basil was from our garden — it was fragrant and fresh tasting and we were happy to get to enjoy some of it before the bugs ate all of our basil plants to the ground.

3 thoughts on “Grilled Asiago Rounds And Zucchini Caponata

  1. Caponata was amazing – all of my favorites (olives, capers, tomatoes, herbs.) The bread was a huge success on every level.

    (I particularly like the top photo 😉

  2. Pingback: A July Tradition: Grilled Asiago Rounds and Zucchini Caponata | Made With My Own Two Hands

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